Ingredients

• 24 hot coals
• 2 tablespoons active dry yeast
• 2-1/2 cups warm water, divided
• 1/3 cup sugar
• 1/3 cup vegetable oil
• 1-1/2 teaspoons salt
• 1 egg
• 1/3 cup potato flakes
• 5 to 6 cups flour, divided
• 2/3 cup powdered milk
• 1/4 cup melted butter

Directions
1 In a medium bowl, combine yeast, 1/2 cup water, and sugar.

2 Stir to dissolve, cover, and let activate, for about 10 minutes.

3 Add oil, salt, egg, remaining water, and potato flakes.

4 In large bowl, mix 2 cups flour and milk. Then add liquid mixture, combine, cover, and let activate, for 20 minutes. Add remaining flour to make soft, firm dough. Knead well, cover, and let rise to double, for about 60 minutes.

5 Punch down dough and make balls the size of a large egg. Dip in butter and place in lightly greased Dutch oven. Cover and let rise again, for about 30 minutes.

6. Bake, using 8 coals underneath the oven and 16 on top, for 20–25 minutes until golden brown.

Note: Use a 12-inch Dutch oven.

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Excerpt from Dutch Oven Cooking by Terry Lewis, Copyright © 2011. Photography Copyright © 2011 Zac Williams. Excerpted from Gibbs Smith. All rights reserved.